Published in
Wiley, International Journal of Food Science + Technology, 8(56), p. 3773-3783, 2021
DOI: 10.1111/ijfs.15068
Links
Tools
A by‐product from virgin olive oil production (pâté) encapsulated by fluid bed coating: evaluation of the phenolic profile after shelf‐life test and invitro gastrointestinal digestion
Journal article published in 2021 by
Maria Bellumori 
,
Laura De Marchi,
Federica Mainente,
Francesca Zanoni,
Lorenzo Cecchi ,
Marzia Innocenti ,
Nadia Mulinacci ,
Gianni Zoccatelli
,
Laura De Marchi,
Federica Mainente,
Francesca Zanoni,
Lorenzo Cecchi ,
Marzia Innocenti ,
Nadia Mulinacci ,
Gianni Zoccatelli
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 